gamja tang in Boston

I noticed Hanmaru in Allston after it was damaged by a fire last year: people were upset about their favorite restaurant closing. Thus I was looking forward to Hanmaru's re-opening, which happened about a month ago.

Before going, I did my research on yelp, and found out that the restaurant is famous for gamja tang, which means potato soup in Korean, but it is really more of a spicy pork soup with some potato. Anyone who complained on yelp ordered something else, and was deservedly disappointed. I mean, if everyone around you ordered one dish, why would a newcomer try a different dish?

The gamja tang was not spicy by my standards (which are low). The meat, if you're looking closely, is pork spine. It tastes way better than it sounds. The meat is very tender after hours of boiling and falls right off the bone, and the soup is flavorful. They serve the meat with a wasabi-soy dipping sauce, which goes surprisingly well with the meat. I'd say that it takes it to a different level.

You should try to pack the leftovers to go: the soup is thick by the time it boils down (it's served on a portable stove by the way) while you eat, and makes an excellent simple fried rice. Just add rice and stir.

The portions should serve 2-3 people comfortably. If you happen to be more than 3, I have no recommendations about other dishes to order. Oddly, the restaurant serves Thai food as well.

Korean Fried Chicken in Boston

I first found out about Korean fried chicken from a couple of New York Times articles. It sounded delicious and exciting. Unfortunately I didn't know where to go in Boston to get some. By accident, I discovered a tiny restaurant in Allston that sells a version of Korean fried chicken.

The restaurant is called Color, and it's at 166 Harvard Ave. It's a tiny place with about 8 tables, and a great appetizer menu. I first discovered this place when I asked a Korean friend where I could get soondae (I saw it in a drama). Soondae was an acquired taste for me. The fried chicken was an instant revelation.

These days besides the Color fried chicken, other dishes I like are the ra-bokki, kimchi pancake, and soondae. I also highly recommend the seafood soft tofu chigae. I do not recommend the jap chae, or the seafood stew over rice, or the fried calamari. The stirfried calamari is awesome though.

I like the casual ambience of the place (it is also a bolba cafe), but some people find the bright colors annoying.
I guess it would only be right to update this: you can find the famous NYC "Bonchon" korean fried chicken at this bar/restaurant place called Privus which is around the corner from Color. I don't think it was as good as the Bonchon chicken in NYC, and it just didn't feel like it was worth twice the price of what I paid at Color. I think I like the homeliness of the food at Color.

Sundubu Chigae

A warm and comforting food. It was actually the first Korean food I've ever had. I was 19, and I was in Monterey Park, CA. My family and I were on vacation, and we were starving. Somehow we ended up at a place unremarkably called Lee's Tofu (is it still there?) that served the first and best tofu soup in my memory. I've since tried tofu soups in a couple of other Korean places, but I couldn't find anything quite as good. I like cooking my own food, and finally 2 years ago, I decided that I would venture into the unfamiliar world of Korean cuisine. The result -- a cheap and simple dish that doesn't require too many exotic ingredients that I can't reuse. (Note: I consider soy sauce and sesame oil kitchen staples.)

You do have to buy 1-2 special things from the Korean grocery store, depending on which recipe you choose. But I guarantee that you can use these special ingredients again.

The special ingredients: 1. red pepper flakes (mandatory); 2. gochujang (red pepper paste)

Red pepper flakes -- available at a Korean grocery store in huge 1-- 3lb bags (I was surprised when I first got my bag : see Understanding Koreans.) Ask the store if you're uncertain which type to get -- tell them that you're making soup. You can store your bag in the freezer.

Gochujang -- available at a Korean grocery store, possibly a larger Chinese supermarket. I use the seasoned one, mixed with sugar and sesame oil (my brand is Wang's). If you use those from the red boxes, they are way spicier (beware) and you should probably add some sugar and sesame oil to your recipe.


Pork and Kimchi Sundubu Chigae
1 16oz package of silken tofu (quartered)
~4oz pork meat (thinly sliced)
8oz kimchi, diced (you can use the entire 16oz jar if you can't figure what else to do with it)
1 egg
1 scallion thinly chopped (optional)

Meat seasoning: 1/2 tsp salt, 1/2 tsp chopped garlic, 1/2 tsp sesame oil, ground black pepper
Soup seasoning: 2-3 tsp red pepper flakes, 1 tbsp soy sauce, 1/2 tsp salt, 1tsp chopped garlic, ground black pepper

1/2 cup water
oil

If you bought a chunk of pork, here is an easy way to slice it thin (requires advance preparation): freeze the chunk of pork, and then let it thaw for 4-8 hours in the fridge. The pork will then be hard enough to provide "support", while being soft enough for you to easily cut it.

1. Season pork with the meat seasoning.
2. Add 1/2 tbsp oil (olive works) to pot on medium-high heat, add pork and kimchi. Stir for a couple of minutes.
3. Reduce heat to medium. Add water, tofu, and soup seasoning. Mix gently.
4. Allow the soup to come to a boil, then lower heat to med-low. Let that simmer for another ~30 -- 45 minutes.
5. Before serving, crack an egg over the soup and stir gently. Sprinkle scallions to garnish. Serve with rice.

Seafood Sundubu Chigae
(I'm using shrimp and fish, but you could probably also use scallops and squid as well. Mix those 4 up!)
1 16oz package of silken tofu
1/4 lb shrimp, shelled
1/4 lb cod fillet (I like cod, and I haven't experimented with other fish)
1 egg
1 scallion (optional)

Seafood seasoning: 1/4 tsp salt, ground black pepper
Soup seasoning: 2 tsp red pepper flakes, 2-3 tsp gochujang (reduce to 1/8 if you're using real gochujang), 1/2 tsp salt, 1/2 tsp garlic, ground pepper

1/2 cup water
oil

1. Cut seafood into bitesized pieces. Add seasoning and mix.
2. 2. Add 1/2 tbsp oil (olive works) to pot on medium heat, add seafood. Stir for a couple of minutes.
3. Reduce heat to medium. Add water, tofu, and soup seasoning. Mix gently.
4. Allow the soup to come to a boil, then lower heat to med-low. Let that simmer for another ~15 -- 30 minutes.
5. Before serving, crack an egg over the soup and stir gently. Sprinkle scallions to garnish. Serve with rice.